Description
This Pumpkin Roll is a scrumptious dessert featuring a soft cake filled with creamy, flavorful cream cheese filling. Perfect for gatherings, it’s both a crowd-pleaser and easy to make!
Ingredients
Scale
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin Puree
- 1/2 tsp Vanilla
- 3/4 cup Flour
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 8 oz Cream Cheese, Softened
- 4 tbsp Butter, Softened
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a 10 x 15-inch pan with parchment paper and spray with non-stick spray.
- In a large bowl, beat the eggs, then mix in sugar, pumpkin puree, and vanilla extract. Combine with flour, baking powder, and pumpkin pie spice until well mixed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven.
- Roll up the hot cake with the parchment paper still attached, starting from one of the shorter ends. Allow it to cool completely while rolled up.
- Once cooled, prepare the filling by beating together the softened cream cheese, butter, powdered sugar, and additional vanilla until smooth.
- Gently unroll the cooled cake and carefully remove the parchment paper. Take your time to avoid tearing the cake.
- Spread the cream cheese filling evenly over the cake and then roll it back up. Wrap it in saran wrap and refrigerate until chilled.
- Slice into pieces and serve.
Notes
For easier rolling, ensure the cake is completely cool before unrolling it for filling.
You can dust the finished pumpkin roll with powdered sugar for an added touch before serving.
Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg